I know what you're thinking...those look just like chocolate chip cookies!. Yes they do. How cool is that? Until you try one of course, then you bite into a light and crunchy meringue cookies with chocolate chips in every bite. I think these may be one of my new favorite cookies. I absolutely could not stop eating them. The recipe makes 1 1/2 dozen and I'm confident I took out at least half the batch all by myself. The only reason I restrained myself and didn't eat more was because I actually made them for someone else, luckily they didn't need many :).
Chocolate chip cookies are filled with butter (I know there is lots in my recipes) and flour. The good news is that these don't have either of those. They are made with four easy ingredients that you probably already have in the cabinet. Egg whites, light brown sugar, vanilla extract, and chocolate chips. That's it, and you get about 24 cookies to munch on without feeling guilty about consuming lots of fatty desserts. I'm not saying these are prefectly healthy but they aren't as bad for you as many cookies :).
If you've been reading my blog I'm slowly becoming obsessed with meringues. But I don't mess around with plain vanilla ones. These are reminiscent of chocolate chip cookies, others are Cherry Cobbler Meringues, and another one I made was Candied Carrot Cake Meringue Cookies. I like to be creative with my flavors. Don't get me wrong, I enjoy a plain chocolate meringue too, but the flavors make them so much more fun to eat.
It's funny, I used to not like meringues at all. I suppose because they were just plain. Once I got older I tried them again and liked them for their simplicity. Now, it's all about how I can change them up and make them a special dessert or treat. I hope you enjoy them as much as I do! Just remember that they will get sticky after a few hours if they're baked on a rainy day (ask me how I know). If they do become a little sticky just pop them back in a 250F oven for 3-4 minutes and that should crisp them up again. Happy Baking!
Chocolate Chip Cookie Meringues
Makes about 1 ½ dozen
- 2 egg whites
- ¼ cup light brown sugar
- ½ teaspoon vanilla extract
- about ¾ cup chocolate chips (I used 5 per cookie)
1. Preheat oven to 250F. Using a mixer, beat the egg whites until soft peaks form.
2. Add in the light brown sugar 1 tablespoon at a time, blending in between additions. Add the vanilla extract. Beat the egg whites until stiff peaks form.
3. Pipe the meringue mixture into a spiral shape (like a cookie) that is about ½” thick and 2 ¼” wide onto a cookie sheet lined with Silpat or parchment paper. You can also scoop out some of the mixture onto the sheet pan and spread it with a small spatula. If you use a small spatula I would recommend spraying the spatula with some nonstick spray to help make spreading it easier.
4. Place 5 chocolate chips onto each cookie. Bake for 50-55 minutes or until the meringues are light golden brown on the bottoms and around the edges. Cool on the pan for several minutes, then remove to a cooling rack to cool completely. Store in an airtight container.
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